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Batch Sparging - low water:grist ratio?
I've been batch sparging, because I really like the simplicity it adds to brewing, but I've run into a dilemma/issue. I like to mash at 1.66qts:1lb water to grain for mash fluidity and efficiency, but that leaves my sparge addition very, very low (sometimes less than 1 qt/lb).
Is this okay, or should I try to lower my strike ratio to keep the ratio higher in the sparge? Is it less important because the grains are have already absorbed water from the strike volume? I just finished my fifth AG batch, so now I'm trying to fine-tune my methods and make sure I'm using best practices. Thanks for any and all suggestions/advice!
Everything I've read about batch sparging says that you get the best extraction efficiency when the strike and sparge volumes are equal. There are a number of calculators out there that will calculate this for you depending on your malt bill, as they take into account the amount of water absorbed and lost to the grain.
Here's one website that talks about the process and provides an Excel spreadsheet with a built in calculator for your volumes. There are others out there, so feel free to look around. Cheers!
My reading and my limited experience (limited to the past year of all-grain, only batch sparging) suggests that the a ratio as high as 1.66 leads to efficiency issues. My first couple were higher than that as I was having trouble with target temps and multi-step mashes. I simplified to single step mashes at around a 1.25 ratio, and have had consistent efficiencies at about 80% since. I mash with just under four gallons for twelve or so lbs of grain, and then batch sparge twice, three gallons per. Works nicely for me, but my process is kind of equipment driven. At least I am achieving repeatable results finally. I think that's the most important part for me. Now I can start to see what my tweaks actually achieve in my beers.
Keep it simple. Thin mash will contribute to a lighter body beer. Thick mash will contribute to a heavier body. Don't over think this. Use your refractometer or hydrometer, that's what its there for. The yeast that you use determines the fg.
I don't even measure out sparge water. I just keep adding until I have a preboil of 13 gal. Nail my og every time.
Thanks for the replies everyone! Great info.
I'm a little late to the party on this one but here's my piece.
If you are getting the OG you are looking for then keep going with the process you have.
I don't really fret too much about the equal volume for each sparge concept, and I get ~75-80% efficiency.
I think Denny Conn himself has sort of pulled back form the need for equalizing the volumes bit.
If your process works for you then I wouldn't see a need to change much.
But try a few batches at 1.25qt/lb and equalize the batches. See if it makes a difference for you.
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